These coconut cuties are such a Cuban treat. First of all, we LOVE coconut, so of course, we would make these. They are called coquito in Spanish (little coconut). Puerto Ricans also have a sweet treat called coquito, but in their case, it’s a holiday egg nog made with coconut milk… also great and worthy of its own post. But for today, let’s discuss these super quick and easy coconut balls.
3-Ingredient Coconut Balls
Don’t you just love when a cookie is so easy, carefree, and gorgeous? These coconut balls are just three ingredients: shredded coconut, sweetened condensed milk, and vanilla. And you don’t even need a mixer! Just mix the three ingredients with a spoon or hands (hands are the best kitchen tool ever!). Then roll into a ball and bake them for about 15 minutes or until golden… and you’re done. Let them cool before you handle, though. If you move them while they’re warm, they are likely to fall apart, and then you’ll have to eat the crumbs. Well, maybe move one or two! 😉
Let me just say a quick word about sweetened condensed milk here because it’s a staple in every Cuban kitchen. We use it in lots of Cuban desserts like caramel flan, drizzle it on churros or eat a spoonful to satisfy a sweet tooth. Don’t judge.
Let’s Play Dress-Up With These Coconut Balls!
These coconut balls are good without any makeup. If you’re a coconut fan, you’ll love them just as they are. But if you’re a Mounds fan, you’ll love them dipped in chocolate with a little coconut sprinkle. Or, for the Almond Joy nuts out there, sprinkle some chopped almonds. Oh, yea!
To make the chocolate easy to work with, I suggest you buy chocolate wafers that have already been tempered. I used Ghirardelli dark chocolate wafers, and it was easy to melt, hardened quickly, and looked glossy.
These cookies make for a great holiday gift for teachers, co-workers, or neighbors. I like to make them for my hubby because he’s cuckoo for coconuts (ugh, that’s a seventies Cocoa Puffs commercial reference you probably won’t get!).
Anyways try these adorable little coconut balls and share your creations in the comments. I’d love to see how they turn out!Print
Coconut Balls Are A Delicious Cuban Sweet Treat
- Prep Time: 15
- Cook Time: 17
- Total Time: 32 minutes
- Yield: 28 1x
- Category: cookies
- Method: baking
- Cuisine: cuban
I love how quick and easy these coconut balls are to make. You need just three ingredients: shredded coconut, sweetened condensed milk and vanilla. And you don’t even need a mixer. Just mix the coconut, milk and vanilla and shape into balls.
14 ounces shredded unsweetened coconut (see note)
1 can sweetened condensed milk
1 teaspoon vanilla
5 ounces dark chocolate melting wafers (I used Ghirardelli)
½ cup chopped, toasted almonds
½ cup shredded coconut
Preheat oven to 325 degrees.
- Add the finely shredded coconut, can of condensed milk and vanilla in a bowl and mix until well blended.
- Take a heaping tablespoon (I used a 1 ½ tablespoon scoop) and shape into a ball. If your hands get sticky, just dip in a bowl of water, it makes the work less sticky.
- Bake in the oven for about 15 minutes or until golden. (Time may vary based on your oven and the size of the coconut balls.)
- Melt 5 ounces of melting wafers in a small bowl. Place the almonds and/or the coconut flakes in separate bowls. Once the cookies have completely cooled, dip the top in chocolate and then dip in the coconut or chocolate. If you want to add just a little bit of the coconut or almonds, just sprinkle a few on top of the melted chocolate instead.
- Place in the refrigerator until the chocolate is hardened.
- These coconut balls are super easy to make! They take very little time and effort and are great for a holiday party table or holiday gifts.
Use a finely shredded unsweetened coconut. If you can’t find it, just pulse the coconut shreds in a food processor until it’s finely shredded.
Calories do not include the chocolate or the toppings.
Keywords: coconut balls, chocolate coconut balls, 3 ingredient coconut balls, Coconut balls condensed milk